Before you start
A proper homemade lasagne is a weekend kind of dinner, and worth every layer. Keep the ragu a little loose so the pasta soaks it up, and rest the whole thing before cutting so the slices hold together instead of sliding apart.
Everything you need
- 12 sheets lasagne sheets
- 1 lb (500 g) minced beef
- 3 cups (700 g) passata or crushed tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- ¼ cup (57 g) unsalted butter
- ¼ cup (31 g) all-purpose flour
- 3 cups milk
- 1½ cups (150 g) shredded mozzarella
- ½ cup (45 g) grated parmesan
- 2 tbsp olive oil
- 1 tsp dried oregano
- to taste salt and pepper
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Heat the oil in a pan and cook the onion until soft. Add the garlic, then the beef, and brown it well.
For this step
- 1 lb (500 g) minced beef
- 1 onion
- 3 cloves garlic
-
Stir in the passata, oregano, salt and pepper. Simmer for 20 minutes until thick. That's your ragu.
For this step
- 3 cups (700 g) passata or crushed tomatoes
- 1 tsp dried oregano
- to taste salt and pepper
-
Meanwhile make the white sauce: melt the butter, stir in the flour and cook for a minute, then whisk in the milk a splash at a time until smooth and thickened. Season.
For this step
- ¼ cup (57 g) unsalted butter
- ¼ cup (31 g) all-purpose flour
- 3 cups milk
-
Heat the oven to 190°C / 375°F. Spread a little ragu in a baking dish, then layer pasta, ragu, white sauce and a little mozzarella. Repeat, finishing with white sauce.
For this step
- 1½ cups (150 g) shredded mozzarella
-
Scatter the rest of the mozzarella and the parmesan on top.
For this step
- 1½ cups (150 g) shredded mozzarella
- ½ cup (45 g) grated parmesan
-
Bake for 40 to 45 minutes, until golden and bubbling. Rest for 10 minutes before cutting so the layers hold.
Baker's tips
- Rest the lasagne 10 minutes before slicing. Straight from the oven it slides apart.
- Keep the ragu loose, not dry. The pasta drinks up moisture as it bakes.
Make it your own
- Add a layer of sauteed mushrooms or spinach.
- Use half beef, half pork mince for a richer ragu.
Storing & freezing
Keeps 3 days in the fridge, freezes 3 months. Reheat covered until piping hot.
Frequently asked
Do I need to precook lasagne sheets?
Use no-precook sheets and keep the sauce a little loose, and they soften as they bake. If using traditional sheets, boil them first.
Why is my lasagne watery?
Usually a too-wet ragu or not enough resting. Simmer the sauce until thick, and rest the baked lasagne 10 minutes.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.